Ingredients with Measurements:
- 1 pound dried navy beans, rinsed and sorted
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 ham hock or 2 cups diced ham
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 cups chicken or vegetable broth
- Salt and pepper to taste
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Rinse and sort the navy beans, then place them in the slow cooker.
2. Add the chopped onion, carrots, celery, and minced garlic to the slow cooker.
3. Place the ham hock or diced ham on top of the vegetables.
4. Add the dried thyme and bay leaf to the slow cooker.
5. Pour the chicken or vegetable broth over the ingredients in the slow cooker.
6. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours, or until the beans are tender.
7. Remove the ham hock from the slow cooker and shred the meat, then return the meat to the slow cooker.
8. Season the soup with salt and pepper to taste.
9. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 8-10 hours on low or 4-5 hours on high
Temperature:
- Low or high setting on slow cooker
Serving size:
- Makes 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 6g
- Carbohydrates: 48g
- Protein: 27g
- Fiber: 13g
Substitutions for ingredients:
- Navy beans can be substituted with other white beans such as cannellini or great northern beans.
- Ham hock can be substituted with diced ham or leftover ham.
Variations:
- Add chopped kale or spinach to the soup for added nutrition.
- Use vegetable broth instead of chicken broth for a vegetarian version of the soup.
- Add diced potatoes or sweet potatoes for a heartier soup.
Tips and tricks:
- Soak the beans overnight before cooking to reduce cooking time.
- If using diced ham instead of a ham hock, add it to the slow cooker during the last hour of cooking to prevent it from becoming tough.
- Serve the soup with a slice of crusty bread for a satisfying meal.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stovetop or in the microwave until heated through.
Presentation ideas:
- Serve the soup in individual bowls and garnish with chopped fresh parsley or a dollop of sour cream.
Garnishes:
- Chopped fresh parsley
- Sour cream
- Croutons
Pairings:
- Serve the soup with a side salad or a slice of crusty bread.
Suggested side dishes:
- Mixed green salad
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, remove some of the liquid and puree the vegetables and beans in a blender or food processor, then return the puree to the slow cooker and cook for an additional 30 minutes.
Food safety advice:
- Make sure the ham is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Ham and bean soup is a traditional American dish that dates back to colonial times.
Flavor profiles:
- Savory, hearty, and comforting.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Taste: Savory, Smoky, Hearty, Comforting